History

Acqua pazza is a classic method for stewing fish. What distinguishes Acqua pazza is the simplicity with which the fish is cooked, accompanied with Mediterranean aromatic herbs such as garlic, oregano, as well as the basic cherry tomatoes, salt and oil: at the end of cooking, a sprinkling of parsley must be added. The touch of class for some is a slight nuance with white wine. The fish most used in this preparation are the Perch, the Pezzogna, the Sea Bream, the San Pietro, the Gallinella and the Sea Bass. This cooking system, in addition to enhancing the white meat of different types of fish with taste, is a tasty and absolutely low-calorie method, a worthy representative of the Mediterranean diet.